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A sweet, aromatic start to the day.


vanilla bean scones

2 1/2 cups self-raising flour

1 tablespoon caster sugar

30 grams butter, chopped

3/4 cup milk

1/2 cup water

1 vanilla bean

Heat oven to 220C. Grease a 22cm square cake pan.

Sift flour and caster sugar into large bowl, rub in butter.

Combine milk and water in a medium jug. Split vanilla bean open and scrape seeds into milk mixture, discard bean.

Add milk mixture to flour mixture, mix to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.

Press dough out to 20cm square, cut into 16 squares using a floured knife. Place squares, just touching, in pan. Brush with a little extra milk.

Bake scones for about 20 minutes.


Recipe adapted from The Afternoon Tea Collection, 2012